1. Prepare the ingredients
2. Peel off the gourd skin and cut a little thicker
3. 😀
4. Cut gourd skin into thick strips, cut green pepper into slices, smash garlic head, diced rice pepper, and slice pork belly into thin slices
5. Grab the pork belly with starch and a little oil
6. When the oil is 70% hot, stir up the pork belly and get the oil
7. Add green peppers, rice peppers, and garlic to stir fry for a nice flavor
8. Stir fry evenly
9. Under the gourd skin
10. Stir quickly and evenly
11. Season with salt, chicken essence, oil consumption
12. From the pot to the plate
13. All right
Tips:The calabash in the season is very tender, so you don’t need to fry the calabash skin too well, so it’s more delicious to keep it crispy
